Foods stereophonicbreadsticks Has Tried

The fiery fruit brandy of the Balkans.

A wartime rice scarcity made this versatile pancake a Japanese staple.

This butterscotch-flavored fruit has a way with desserts.

A pork blood stew so rich and velvety, it's known as “chocolate meat.”

Romania's all-occasion plummy spirit.

Pennsylvania's pork loaf embodies Amish resourcefulness.

You can roast your potatoes in this rendered fat, or just spread it on bread and eat it cold.

The Mesoamerican mortar and pestle has been made, and used, the same way for thousands of years.

South Korean eateries serve these intensely spicy chicken feet in luscious piles, with plenty of soju.

This nightmarish-looking fruit has serious healing potential.

South Korea's anatomically suggestive sea worm is a satisfying blend of salty, sweet, and chewy.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

For a brief seasonal window in Spain, snails go from dreaded pests to coveted tapas.

The Filipino stew gets its signature bitterness from bile.

The spicy, sour mango sauce is beloved from India to Israel.

Fermented skate smells like it urinates through its skin—which it does.

This thick, jet-black soup is an amazingly fragrant and nutty Chinese dessert.

These exquisite dried persimmons are massaged for weeks.

This protein-rich legacy of the Aztecs makes for a savory taco filling.

The sweet and creamy “eggfruit” makes a great nog.

Grilled or braised, these brains make a tasty taco.

Curry powder gives this savory seasoning its golden hue.

North Carolina's “poor man’s pâté” is rich in flavor.

This cotton candy-like garnish is made of dried, candied meat.